Category: cooking with LTS food

Monday, 19 September 2016

09:18 – Barbara filled her gas tank yesterday morning, and will fill it again if she starts to see lines at gas stations or any other indication that fuel may be hard to come by. With the spate of bombings and attempted bombings in the NYC and NJ area, it’s unclear just what’s going on. She’ll be back Thursday. Colin and I can’t wait.

I’ve always favored proportional response, so it seems to me that we should trade them bomb for bomb. Any time musloid terrorists detonate one bomb in the US, we should respond by detonating one nuke over a musloid city, starting with Mecca. Tit for tat.

Colin and I ate dinner from long-term storage again last night: ground beef Stroganoff over rice. Tonight we’ll have a chicken pasta casserole. We’re finding that it’s not all that difficult to make tasty meals from long-term food storage, but it’s important to actually make those meals during normal times rather than just stocking up on what you think you’ll need. To get started, I’ll again recommend buying a copy of Jan Jackson’s 100 Day Pantry and trying out some of the recipes. And visit websites like Jamie Cooks It Up for more recipe ideas that use LTS foods.

One item that’s often overlooked in designing an LTS food plan is keeping the protein balanced. Grains provide a significant amount of protein, but the amino acid profile of that protein is unbalanced. One can literally starve to death eating only grains, even if you’re otherwise getting plenty of protein. The problem is the essential amino acids that are absent or present only in inadequate amounts in grain protein. You can supplement that with animal proteins, which are relatively expensive, but you can also supplement it with bean/legume proteins, which have the amino acids that are lacking in grain proteins. We store what most people would consider a lot of canned animal proteins, mostly chicken and ground beef, but we also store a lot of beans. Those two can also be combined in various recipes like chili, which include meat and/or TVP for flavor and beans for the bulk of the protein. Incidentally, the amino acid profile of beans is also unbalanced, so you can’t survive on just beans. You also need the grains to balance the protein there.

Another mistake that many people make in designing their LTS food plan is basing quantities on current consumption. In a long-term emergency, your food consumption pattern will change, probably a great deal. No more restaurant meals, convenience foods, ordering take-out, pizza deliveries, snacks from vending machines, etc. And you will probably end up eating much more of some items than you do during normal times. For example, Barbara and I both like pancakes, but we don’t have them very often because it takes longer than just cooking fresh foods and it makes a mess of the kitchen. But in a long-term emergency, we’d certainly be eating more pancakes–many more–and we need to plan quantities accordingly.

For example, when Barbara looks at a 10-pound bag of Krusteaz buttermilk pancake mix, she sees enough pancake mix to last the two of us a year or more. Same thing the other day when we ran out of pancake syrup and I opened another gallon.

But in a long term emergency, things change big-time. Instead of feeding just Barbara and me, we may be feeding Frances and Al, not to mention Colin. That means we’d need maybe 2.5 times as much pancake mix and syrup as we normally use. And instead of having pancakes maybe once every three weeks, we might be having them two or three times a week. And the pancakes would make up a much higher percentage of those meals’ nutrition because we might be serving them alone instead of with bacon and eggs or whatever. That means that what looks to Barbara like a year’s supply of pancakes may actually last us only a week or two in a serious emergency. And we need to stock accordingly, if not specifically Krusteaz pancake mix, at least the flour, egg powder, oil, and other items needed to make pancakes from scratch.


10:51 – Things have turned very bad very quickly in Sparta. Lori just delivered the mail and told me that she may not be able to run her route tomorrow because she’s low on fuel and all of the gas stations in the county are out of gas. I thought USPS would have its own fueling point, but apparently not. I immediately called Barbara and let her know what was going on. Gas stations in New Jersey are still open, and the guy told her yesterday when she filled up that they didn’t expect to be impacted until late this week. She’s going to take the ferry across the bay, which will save her about four hours of driving. She thinks she can get home on the full tank. I told her to fill up at every opportunity on the way home, even if she’s down only a gallon or two and regardless of price, and that if she does run out of gas to call me and I’ll come get her. I have about 22 gallons in the Trooper, which should give me at least 350 miles of range with some reserve if I drive at optimum speed. That means that as long as she can make it to within 200 miles or so of home that I can go get her.

I thought when I originally read about the pipeline problem that things were probably worse than they were admitting, and it looks like I was right. USPS being unable to deliver could be life-threatening for folks who get critical medications by mail. I just hope the supply situation is remedied soon. Once Barbara gets home, we can hunker down and await developments, but a lot of people are going to be seriously inconvenienced by this. If it goes on a few more days, a lot of businesses will have problems because key people can’t get to work. I hope that transportation will be okay for now with what diesel stocks they have or can obtain, but I’d guess that in a week or ten days transportation might start winding down. Let’s hope the pipeline is fixed before that.

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Saturday, 27 August 2016

09:14 – We had Jen’s Bean Gloppita recipe for dinner last night. I’m not much of a vegetarian, but it was pretty good. Barbara wasn’t able to find coriander at the supermarket yesterday, so we made it up without it. I tried to convince Barbara that bacon was a reasonable substitute for coriander, but she wanted to try the Gloppita as the original vegetarian recipe. We made up a half of the original recipe, which makes a very large pile of Gloppita. There was enough left that I’m having the left-overs for dinner tonight.

I was thinking about ordering some dry black beans and repackaging them for long-term storage, but I think instead I’ll just buy the canned version. The nice thing about the canned beans is that they’re ready to use right out of the can. Just open the can, drain them, rinse them, and they’re ready to go. Dry beans need pre-processing, which is time- and fuel-intensive. Even if you soak the beans overnight, you’re still supposed to boil them for an hour. In an emergency, that’s a significant amount of fuel. The downside of canned is that a one-pound can of the beans costs $0.60 to $1.50+, depending on brand and vendor, versus maybe $1.50/pound for dry black beans. And most of that can is water weight. I’m guessing that on a dry-weight basis, that can of beans probably costs $4 to $5/pound. On balance, I think I’ll store a few cases of the canned for regular use and maybe 30 pounds of the dry beans in foil-laminate bags that we’ll reserve for SPMF emergencies.

Barbara is cleaning house this morning and then heading over to volunteer at the historical museum this afternoon. We’ll wait and do more kit stuff tomorrow.


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Friday, 26 August 2016

09:21 – Barbara is off to the gym and supermarket, where she’s going to pick up a can of black beans, a jar of cumin, and a jar of coriander, the only items we didn’t have in our pantry for making up Jen’s Bean Gloppita recipe. (My name, not hers). Barbara mentioned the other night that she liked black beans and it would be fine with her to have black beans and rice for dinner one night. We’re going to have it for dinner tonight. We’ll follow Jen’s recipe exactly, other than halving it and cooking the rice in the microwave rather than on the stovetop. If it turns out well, I’ll pick up a couple cases of black beans at Costco or Sam’s, along with larger bottles of cumin and coriander, which we don’t normally use.

Speaking of which, we inventoried our supply of herbs and spices (henceforth “sperbs”) in the kitchen and in our downstairs LTS pantry. I need to get that sorted and consolidated so that I can make up a list of which sperbs we need to get on our next Sam’s visit. We’re in pretty good shape on most of those we use routinely, but there are several we’re short of or don’t have in stock at all.

I’m creating POs and ordering stuff that we’re running short of. Today, I need to get several chemicals on order, including ninhydrin crystals and synthetic blood for the forensic kits. I also need to re-order bottles of several types. And I just noticed that my bottle vendor sells 5-gallon pails with screw-on lids for $10 each. That’s a lot of money for a pail, but the real cost is in the screw-on lids, which typically cost $7 to $10 each just for the lid.


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Friday, 12 August 2016

09:35 – Barbara is off to the gym and supermarket. She spent the night last night at Bonnie’s our 88-year-old neighbor. Bonnie fell a few weeks ago and fractured her hip. Her local family are trying to keep someone with her 24 hours a day until she’s fully recovered, but providing 24-hour coverage isn’t easy for people who have their own responsibilities. So Barbara and Vickie, our neighbor on the other side, are doing what they can to help out. When she returned home this morning, Barbara said that Bonnie was doing well, and she thinks she’ll be okay by herself now. Bonnie does have a fell-and-can’t-get-up pendant, so she can summon help if necessary.

We made dinner again last night from only LTS food. Baked spaghetti, and we made up enough for at least two meals and probably three for the two of us. Baked spaghetti, which we made up in vegetarian form. It was quite good, even without any meat. After dinner, Barbara cooked up a pound of ground beef and added it to the leftovers before freezing them in two portions. I’ll be interested in seeing what it’s like with meat in it.

The recipe called for a jar of Cheez-Whiz or similar, so we made up some cheese dip with the Augason Farms Cheese Blend Powder. It tasted fine, but it needed more water. AF provides a recipe to make up cheese sauce and another to make up cheese dip. The latter specifies equal amounts of the cheese powder and water, and the former uses a higher proportion of water. I used 1.5 cups of the powder with 1.5 cups of water to make up two cups of cheese dip because I figured the cheese dip recipe would more closely resemble the Cheez-Whiz stuff. As it turned out, a 1:1 ratio is way too much cheese powder even for a dip. The next time we use the cheese powder, I’ll be mixing it with more water.

Prepping stuff from walmart.com and costco.com is starting to stack up in the foyer. In the last week, I’ve ordered and/or received a 26-pound bucket of Augason Farms Brown Rice, several #10 cans of Augason Farms Potato Shreds, another can of AF Cheese Blend Powder to replace the one we just opened, several different kinds of canned mushrooms to test, some spices we don’t currently stock, two 24-can cases of Costco canned chicken, two dozen quart wide-mouth Ball jars, a Victorio apple corer/peeler/slicer, a Lodge 8-quart deep cast-iron camping dutch oven with lid lifter, and a partridge in a pear tree.

On our next trip down to Costco, I want to restock a lot of items we’ve been using for the last year or so without replacing. Stuff like spaghetti sauce, applesauce, canned vegetables, and so on, as well as more bulk staples–bags of flour, sugar, rice, oats, etc.

So, what did you guys do to prep this week?

Back to work on science kits.




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Thursday, 11 August 2016

09:09 – I opened the test can of Augason Farms Potato Shreds for dinner last night. I weighed out 100 grams of them and rehydrated them in boiling water. After I removed as much of the water as possible by draining and pressing them, they weighed 530 grams, which was a bit more than I expected. So, one $8.24 #10 can of the potato shreds does indeed reconstitute to the equivalent of 6.5+ pounds of raw potatoes, at a price per pound lower than buying the frozen Ore-Ida hash browns.

Barbara fried them up in lard. We both concluded that they were indistinguishable from the Ore-Ida hash browns, which we have frequently as a side dish with dinners. Tastes at least as good, 25-year shelf life, doesn’t require any freezer space, and cheaper to boot. What’s not to like? I plan to order six or eight cans to keep in the pantry. From now on, instead of reconstituting them in boiling water, we’ll just soak them in water overnight, so that we can just drain them and fry them without further ado.

Eric from Blue Ridge Electric Co-op showed up yesterday to give us a quote on installing a propane tank and lines. As it turns out, he’s a prepper who’s just starting out. He just bought a Colt AR-15 and a thousand rounds for himself, and he’s having his father-in-law, a retired gunsmith, build a second AR for his wife, using an 80% lower. They just put their house on the market yesterday. It’s in a typical development, with small lots and homes close together. He wants to build a home on some acreage, where they’ll have some separation from neighbors and room to grow some crops. As a young married couple, their problem is money. He and his wife both see bad things coming and want to get prepared as best they can. He said if they could afford it, he’d build a bunker for them. I told him he didn’t need a bunker. What he needs to do is assure a water supply and get a lot of LTS food stored in their pantry. I’m sure I’ll be talking with Eric again.

My advice to any beginning prepper is the same. Don’t focus on one thing; cover all the bases equally and incrementally. Too many beginning preppers have tunnel vision. I frequently exchange email with people who have a slew of guns and ammunition but no food or water put by, and the converse. As I tell them, one can’t eat or drink guns and ammo, and one can’t defend oneself very well by throwing cans of vegetables. The trick is to buy some of each thing you need when starting out, and then gradually expand all categories until you’re where you want to be.






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